Pasta and spring things

This dish came about from various little tubs of leftovers; the steamed green beans and asparagus from the garden that had served as a side to grilled steaks, the last bit of yogurt-and-mustard sauce used for dipping grilled potatoes, and some of Alison Roman's glorious savory granola I always keep around. You can make all of these things fresh, or substitute your own steamed veggies and creamy sauce here, and I'm sure it will be glorious. 

Springy Leftover Pasta

Serves 4

4 cups steamed green veggies (peas, asparagus, green beans, broccoli, whatevs)
1/2 pound whole grain farfalle pasta
salt, red pepper flakes
2 tablespoons plain Greek yogurt + 2 tablespoons grainy mustard
garnishes: lemon wedges, a bowl of savory granola or roasted nuts/seeds of your choice (toasted groats would also be good)

In a small bowl, combine the yogurt and mustard. Set aside.

In a well-salted pot of boiling water, cook the pasta according to package directions.  If you don't already have steamed veggies on hand, you could throw them in for the last 3-4 minutes of cooking time. Drain pasta and, if you're using leftover veggies, toss together to take the chill off. Season with crushed red pepper, drizzle with some of the yogurt sauce, and garnish with a spritz of lemon and a generous sprinkle or granola. Eat hot or at room temperature.

Magic Sauce and two ways to use it

I can't get enough of this simple tahini-miso concoction, and I've been keeping a big jar of it in the fridge for otherwise uninspired last-minute lunches:

Miso-Tahini Magic Sauce

1 teaspoon freshly grated ginger
1 teaspoon toasted sesame oil
1/4 cup tahini
1 tablespoon + 1 teaspoon shiro (white) miso
1/2 teaspoon red pepper flakes
1 tablespoon mirin
1 teaspoon maple syrup
1/4 teaspoon salt
1/2 cup + 1 tablespoon warm water (add slowly until you get the consistency you prefer)

Place everything in a jar with a tight-fitting lid and shake vigorously until mixed.  If tahini remains clumpy, just stick a spoon in there and break it up.

You can use it as a salad dressing, and I particularly like is as a dressing for coleslaw.  Just toss some cabbage or Brussels sprouts in the food processor with carrot and cilantro and finely chop, add sliced scallions and toasted sesame seeds if you like, and add enough Magic Sauce to coat.

You can also toss it with soba noodles you've boiled along with vegetables (love broccoli) and a little reserved cooking water, then sprinkle chopped peanuts and squirt a little lime juice on top. 

And you could drizzle this sauce over any grain/tofu/veggie bowl you've put together.  Wait, is that three things?And what if you spiked your egg salad with it?...the possibilities might be almost endless. 

Pasta with Roasted Red Pepper Sauce

This is a great way to use up a jar of roasted red peppers (or roast your own in the oven), and it might be the fastest sauce I've ever made.

Pasta with Roasted Red Pepper Sauce

Serves 4

½ lb. rigatoni or other tubular pasta

2 cups broccoli florets

1 tablespoon olive oil

½ yellow onion, diced

1 large garlic clove, minced

1 8 oz. jar roasted red peppers, drained and roughly chopped

1 teaspoon Italian seasoning or dried oregano

Salt and crushed red pepper flakes to taste

¼ cup plain yogurt

¼ cup shredded Parmesan cheese

Bring a large pot of well-salted water to boil.  Cook pasta according to package directions, adding the broccoli in the last 4-5 minutes of cooking (if fresh, or the last 2 minutes if frozen).

Meanwhile, heat the oil in a medium skillet over medium heat.  Add the onion and garlic and sauté until fragrant, about 2 minutes.   Add the roasted red peppers, about a teaspoon of salt, and Italian seasoning and cook another minute.  Transfer to a food processor or blender and puree, then return to the hot pan.  Stir in the yogurt and Parmesan cheese to make a creamy sauce. Season with salt and red pepper flakes.

Drain the pasta-broccoli combination and add to the sauce, stirring to coat evenly.  Serve hot!

Cauliflower and bulgar tabouleh

Add this to your not-salad-desk-lunch recipes. So refreshing and filling, and by soaking the cauliflower, it is highly digestible (if you know what I mean).

Cauliflower-Bulgar Tabouleh

Serves 2 as a meal, 4 as a side

1/2 cup bulgar wheat
1/2 cup cauliflower "rice" (about half of a medium head of cauliflower, run through the blender until it looks like the bulgar)
1 teaspoon ground cumin
1/2 teaspoon garlic powder
juice and zest of 1/2 lemon
1 small tomato, chopped
2 tablespoons diced cucumber
1 bunch fresh parsley, minced (about 1 cup once minced)
3 scallions, thinly sliced
2 tablespoons chopped almonds (I like smoked)
salt and black pepper to taste
extra virgin olive oil

In a heat-proof container, place the bulgar, cauliflower, cumin, garlic powder, and about 1/2 teaspoon salt. Add 1 cup hot water, give it a stir, and leave it on the counter for about an hour, or until all liquid is absorbed.  Then, add the lemon juice and zest and all remaining ingredients listed, from tomato through almonds.  Taste for seasoning and and salt and pepper if necessary, then drizzle a generous stream of olive oil on top and eat.

Baked Rigatoni with Pumpkin Puree

This works just as well with any pureed squash that you preserved last fall (you crazy hippie, you) or canned pumpkin, which stands in for cream to hold things together in a much healthier way. Leftovers reheat beautifully, but this is also strangely delicious cold at, say, midnight. 

Baked Rigatoni with Pumpkin Puree

Serves 6-8
2 cups pumpkin puree or canned pumpkin
Salt
1 pound rigatoni or other medium-sized pasta (like large shells)
2cups heavy cream
1 cup shredded mozzarella
1/2 cup grated parmesan cheese

1 large garlic clove, minced

2 chipotles in adobo sauce, finely chopped

2 cups fresh spinach leaves, washed and torn
2 teaspoons dried oregano

Heat the oven to 400 degrees. Prepare a baking dish with butter or cooking spray.

Bring a large pot of salted water to a boil. Cook the pasta for exactly 5 minutes, drain and run cool water over it for about 10 seconds. Set aside in the colander.

In a large mixing bowl, combine the pumpkin  with the cheeses, salt, garlic. chipotles, spinach, and oregano. Add the pasta  and fold together just until combined.

Spread the pasta evenly in a casserole or baking dish. Bake uncovered for 20-25 minutes, until the top is browned and the bottom layer of pasta is just tender.

Gimme somma that sweet, Sweet Poppy Seed Slaw

Last week I made kimchi, and I had too much cabbage. The result was this lovely slaw, which I have been eating all week. (Hint: the dressing is great on its own and keeps well in the fridge, too.)

Sweet Poppy Seed Slaw

1/2 head green (or red, or mixed) cabbage, thinly sliced
1 small carrot, shredded
1 tablespoon chopped red onion

poppy seed dressing:
1/4 cup white wine vinegar or champagne vinegar
2 tablespoons sugar
1 to 1 1/2 tablespoons poppy seeds
1/2 teaspoon salt
1/2 teaspoon grainy mustard
3 teaspoons mayonnaise
1/4 cup olive oil

Combine all dressing ingredients and whisk thoroughly.  Add vegetables and stir to coat evenly.  Refrigerate at least one hour (and then give it another stir) before serving.

What's it good with? 

Last week's Vegetarian Red Beans and Rice recipe

Kalua Pork

On top of fish tacos

What to do with those terrible neon cheese balls at Safeway

You know those cheap cheese balls in the grocery store, the ones that are bright orange and covered in ground up nuts, stored next to the Sabre hummus and other things you really should just make yourself? In a rare moment of optimism, we picked one up at the beginning of the holiday season. It wasn't good.  It didn't cause any gastro-intestinal distress, but that's about all I can say for it.  So, we choked some down with crackers and beer one night and then shoved it to the back of the cheese drawer. TYhree weeks later, the thing was still edible, but not edible enough to actually put on any more crackers.  I hate to waste food, so I wondered what I could do with it.

If you have ever found yourself in this situation, I can highly recommend these two super-easy recipes that will also help you use up some other holiday meal leftovers shoved in the fridge. And if you'd like to try making a cheese ball you and your guests will actually enjoy for New Year's Eve, there's a recipe for that at the bottom, too.

Party Mac and Cheese

Serves 4

1/2 pound macaroni or pasta shape of your choice
4 oz. or so of your sad cheese ball
1/2 cup leftover vegetables (I leftover pesto peas from Christmas: pesto stirred into some thawed frozen peas and gently heated by Chef Mike while my dad carved the turkey)
2 tablespoons chopped sun-dried tomato (optional)
2 tablespoons grated Parmesan cheese (optional)
salt and crushed red pepper to taste

Bring a well-salted pot of water to boil.  Cook the pasta al dente and drain, reserving about 1/2 cup of the cooking liquid. Stir in the cheese ball and Parmesan, if using, adding some of the cooking liquid if necessary (try a tablespoon at a time) to form a smooth sauce.  Stir in the cooked vegetables, sun dried-tomatoes, and season with salt and red pepper.  Serve hot.

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Cheese Ball Potatoes

Serves 8 as a side

4-6 cups leftover mashed potatoes
1/2 cup (4 oz) leftover cheese ball
2 eggs

Mash everything together and spread in an 8x8 pan. Bake uncovered at 350 degrees for 45 minutes.
OR, to make it faster, reheat the mashed potatoes in the microwave before adding everything, bake at 375 degrees for 20 minutes, then move it to the top rack in the oven. Broil for 2-4 minutes (check at two minutes), until browned on top.

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Edible Cheese Ball

Serves: depends on how drunk you are

16 oz softened cream cheese 

3/4 cup shredded sharp cheddar cheese
3/4 cup crumbled cooked bacon (don't you dare use Bacon Bits)
1/4 cup chopped green onions
1/4 cup chopped pecans 

Whip the cream cheese and cheddar cheese together in a high power blender, food processor, or stand mixer with a paddle attachment. Form the cheese into a ball, wrap tightly in plastic wrap, and refrigerate for 1-2 hours, until firm.

In a medium bowl, stir together the bacon bits, green onions, and pecans. Roll the cheese ball in the mixture.

Wrap the ball tightly in plastic wrap. Refrigerate until ready to serve.

What is the Cocktail Hour equivalent of fika?

I've been really getting into the Swedish fika tradition now that it's cold and I am getting tired of grading online Intro to Music assignments...basically, I flaunt my Swedish heritage as an excuse to procrastinate and drink more coffee and eat snacks.  It's great, thank you Sweden!

I have also enjoyed replacing a big heavy dinner with light snacks to go with my cocktail around 5pm.  Here's a little plate I made up to go with my gin and tonic a couple of weeks ago (above).  What do you call that?  Just being a pig?  I'm OK with that.

These little snacks were totally delish with that G&T and super easy to make, though, so here's how you do it:

Deviled eggs: I've written about those here before. It's a kind of old-timey snack that's quick to make if you keep some boiled eggs available in the fridge and it's very filling, which I love. The one on my plate, above, is just a plain old deviled egg with some fresh chopped tarragon added to the filling. Obviously it was very artlessly stuffed after the filling was made.

Almonds: I love all varieties.  These are salt and vinegar almonds I got in the bulk section of my grocery store, but smoked, tamari, or wasabi all would have been great, too.

Smoked salmon: another quick, protein-rich snack that is much more luxurious tasting than it costs.  I put thin slices from a cheap, small package I bought at Safeway down on some Wasa crispbread, then topped with finely chopped pickled beets, thinly sliced red onion, a few capers, and a generous crank of black pepper.

Asparagus: who knows why it was on sale at the store yet completely out of season, but there it sat in the fridge with no plan.  So I steamed it, then tossed with a little soy sauce, toasted sesame oil, red pepper flakes, and toasted sesame seeds. 

All of this took less than 30 minutes to prepare (I already had boiled eggs, though). And dinner somehow managed to feel like a festive holiday party without leaving me overstuffed and regretful the next morning. Now, we just need a better name than "evening fika"...

Chick pea and cauliflower bowl with tahini sauce

I have been eating horribly, and the Christmas parties haven't even started yet. So I put this pile of things together for lunch today and already feel far superior to the rest of you. But now you, too, can know the secret of true righteousness.  You're welcome. 

Chick pea and cauliflower bowl with tahini sauce

Makes 4 servings

For the sauce:

1/3 cup tahini
1/3 cup water
1/4 cup lemon juice 

1 heaping tablespoon plain yogurt
2 cloves garlic, minced
1/2 tsp cumin
1/4 tsp cayenne
1/2 tsp salt 

For the spiced chick peas:

2 cups (or a 15 oz. can) cooked chick peas

1 teaspoon lemon zest

1 teaspoon salt

1 teaspoon lemon juice

1/2 teaspoon curry powder

For the cauliflower and kale:

1 head cauliflower, chopped into bite-sized pieces

1 bunch kale, roughly chopped (about 3 cups packed)

1 tablespoon olive oil

1 teaspoon salt

1/2 teaspoon chili powder

About one cup cooked grain (rice, barley, quinoa, etc.) per bowl

1 tablespoon chopped tomato per bowl

To assemble:

Heat the oven to 425F. Toss the cauliflower and kale with all ingredients on a large baking sheet and spread out in one layer.  Roast until browned, stirring once during baking time (so, I pop it in the oven for 20 minutes, take it out and stir it around, then cook another 10 or so).

Meanwhile, combine all chick pea ingredients in a reusable container (you'll probably have leftovers to refrigerate).  Combine all sauce ingredients in a food processor or blender. 

In a large bowl, put in your cooked grain, then top with chick peas and roasted vegetables to your heart's desire.  Top with chopped tomato (that's optional, really) and drizzle sauce over the whole thing.  Can be eaten hot or at room temperature. 

Everything can be kept in separate containers in the refrigerator for a week, so you can keep making these until you run out.  Extra sauce makes a great salad dressing, too. 

Thai curry squash soup

It has turned to fall for reals here in NoCo, and we are swapping out our late summer dinner salads (bye-bye, fresh tomatoes) for some warming soups.  You can throw in whatever vegetables you want, but I think the most valuable thing here is that the broth will help you utilize some of that massive pile of summer squash, if you're starting to lose hope but still don't want to just throw it in the compost heap...

Thai Curry-Summer Squash Soup

Serves 4

2 cups roughly chopped summer squash
1 vegetable bouillon cube
3 cups water
1 tablespoon red (or green, or yellow) Thai curry paste
1 cup chopped frozen spinach
1/2 cup frozen corn
handful fresh cilantro, chopped
2 large fresh tomatoes, chopped
1 tablespoon lime juice
1/4 cup flaked coconut
1 cup cooked brown rice (optional)
salt and black pepper to taste
roasted, salted cashews as garnish
Bring the 3 cups of water to a boil in a large saucepan.  Add the bouillon cube and the squash, and cook until squash is tender, about 5 minutes.  Pour into a blender (careful to place a towel over the cover) or use an immersion blender to blend until smooth.

Replace this thick broth to the sauce pan and stir in the spinach, corn, and cilantro.  Cover and simmer until vegetables are hot about 5 minutes.  Stir in the tomatoes, coconut, lime juice, and rice and season with salt and pepper.  Continue to cook until heated through and serve in bowls topped with cashews.

Borscht, how I love thee...

I know it's not cool to say this, but I really love beets.  And I particularly love them in borscht.  They are sweet, earthy, and a great carrier for all things acidic and creamy. Beets are doing great in the garden right now, so you should find your own favorite recipe and make it over and over until your poop looks like you're going to die (just kidding, that will happen after just one bowl).

This is a hot borscht that's very fresh but hearty for cooler weather. This recipe is vegetarian, but you could pop some pre-made little meat balls in at the end of the cooking time, as well:


Ukrainian/ Russian Steppe Borscht

Serves 6-8

3 medium beets, peeled and cubed
3 carrots, peeled and shredded
3 medium baking potatoes, peeled and cubed
1 tablespoon vegetable oil
1 medium onion, chopped
1 (6 ounce) can tomato paste
3/4 cup water
1/2 medium head cabbage, cored and shredded
1 (8 ounce) can diced tomatoes, drained
3 cloves garlic, minced
salt and pepper to taste
1/2 cup sour cream, for topping
1 tablespoon chopped fresh dill for garnish

Fill a large pot halfway with water (about 2 quarts), and bring to a boil. Add the beets, and cook until they have lost their color. Add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage, and the can of diced tomatoes.

Heat the oil in a skillet over medium heat. Add the onion, and cook until tender. Stir in the tomato paste and water until well blended. Transfer to the pot. Add the raw garlic to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt, and pepper.

Ladle into serving bowls, and garnish with sour cream, if desired, and fresh dill.


If it's still hot where you live, this summery cold borscht (very Lithuanian) is just the thing:


Cold Borscht

Serves 4

2 pounds of beets (5-6 beets, depends on size)
1 cucumber
2-3 eggs
5 green onions
Small bunch of fresh green dill
2 quarts of kefir or buttermilk
About 2 quarts of cold water
3 tablespoons of sour cream
Salt and black pepper to taste

Boil the beets skin-on and cool them down to room temperature; also boil eggs till hard, cool then down too; rinse greens and cucumber. Once boiled beets are cooled down, skin them: take a big cooking pot and grate the boiled beets into it using the large slots of grater. Peel and dice the eggs and add them to the cooking pot. Dice the cucumber and add to the cooking pot. Chop the green onions and add to the cooking pot. Add finely chopped fresh dill. Add 2-3 tablespoons of sour cream and season with salt and pepper. Mix everything; add all buttermilk or kefir. Add about the same amount of water (or more, to taste) and mix everything. Cover cooking pot with a lid and refrigerate at least 2 hours before serving.

Recreating those great salsas from your neighborhood taco joint

...oh, you don't have a neighborhood taco joint?  Neither did I until I moved to northern Colorado, and my first trip up to the salsa bar was mind-boggling.  I've settled on three favorites, which I find work perfectly with everything from barbacoa to zucchini tacos or just dipping the chips you use to soak up your tequila-induced alcohol poisoning, and they're all quite simple to make.  Get to work on these recipes while you can still get fresh tomatoes and peppers from your garden or local farmer's market!

Creamy Avocado Salsa

3 ripe avocados
3 tomatillos
1 serrano chile

1 small lime
1 clove garlic
4 tablespoons Mexican cream or sour cream
6 tablespoons water
1 tsp salt

Pit the avocados and remove the flesh. Peel and wash the tomatillos. Remove the stem from the serrano chile. Peel the garlic clove. Squeeze the juice from the lime.

Add all of the ingredients to a food processor or blender and blend until very smooth. If the salsa is too thick to blend add water 2 tbsp. at a time until the salsa blends smoothly. Add salt if necessary.

Classic Pico de Gallo

4 fresh tomatoes

1/2 jalapeno, minced

1 tablespoon minced red onion

1 small garlic clove, minced

2 tablespoons chopped fresh cilantro

juice of 1/2 a lime

salt to taste

Cut the tomatoes in half and gently squeeze the seeds and excess juice into a bowl. You can reserve this for soups or freeze into cubes in your ice cube tray for later use to add tomato flavor to anything. 

Dice the tomato flesh and add all other ingredients in a serving bowl.  Mix and salt to taste. 

Smoky Four-Pepper Salsa
8 ripe plum tomatoes
1 tablespoon vegetable oil
4 poblano peppers
4 Anaheim chile peppers
1 jalapeno chile pepper, or more to taste
1 large green bell pepper
2 tablespoons chopped cilantro leaves
2 tablespoons white vinegar
1/4 onion
2 cloves garlic
2 teaspoons salt
1/4 teaspoon mesquite flavored liquid smoke concentrate (optional)

Preheat an outdoor grill for medium heat.

Rub tomatoes with oil and grill for 10 minutes, turn. Place poblano, Anaheim, jalapeno chiles, and the green pepper on the grill. Grill 5 to 7 minutes per side, being careful not to let them burn. The skins should blister and brown. Remove tomatoes to a separate bowl. Place the chiles and pepper in an airtight container to let them steam while they cool so they're easier to peel.

Peel tomatoes and drain excess liquid. Peel and seed peppers. Place the tomatoes, chiles, green pepper, cilantro, vinegar, onion, garlic, and salt in the container of a food processor. Pulse 4 or 5 times. Add liquid smoke and more jalapenos if desired. Pulse until salsa as chunky or smooth as you like.

Mexican Corn Salad revamped

There have been several versions of this dish going around the interwebs this summer, from Taste of Home's Pinterest account to an overly complicated vegan version in which you make queso out of tofu and use precious vegannaise in the dressing. It's not a bad combination of flavors, and reminds me quite a bit of the corn on the cob I had in Rhode Island to accompany my fatty-ass lobster dinner there in June. But there are a couple of things I've changed about these recipes--the vegetable content and the amount of mayo, for starters.  I have a lot more (not very Mexican) basil than I do cilantro in the garden, so I made that trade, as well. Here's my version.  Since it's no longer just corn, I guess we should call it...

Mexican Corn and Squash

Serves 4 as a side

1 tablespoon olive oil
8 oz. corn kernels (frozen is fine, but thaw and drain first)
2 small-ish yellow summer squash, sliced and cut into half-moons
2 scallions, thinly sliced (green and white parts)
1 medium garlic clove, minced
1 small jalapeno, minced
2 tablespoons mayonnaise
juice of 1 lime
1/4 teaspoon smoked paprika (optional)
1 tablespoon thinly sliced basil leaves
4 oz. crumbled goat cheese
salt and black pepper to taste

Heat the oil in a large skillet over high heat and dump in the corn and squash with about a teaspoon of salt.  You want to get it a bit charred in places, so spread it all out into a single layer and let it sit there for a minute or two, then stir it up and do the same again.  When you're satisfied, lower to medium heat and add the scallions, garlic, and jalapeno. Cook, stirring constantly, until fragrant and the jalapeno has softened a little.  Remove from heat and stir in the mayo, lime juice, paprika, and basil leaves.  Season with salt and pepper to taste and sprinkle the goat cheese on top.

Tastes like Asian...noodle edition

I love, love, love noodles of every kind. And while I'll never turn down a homey pasta bolognese, I think I might like Asian noodle dishes the most. These two are stupidly easy and definitely worth the investment of those fancy oils and vinegars you've been putting off buying. 

Cucumber-Soba Bowls with chile oil

Serves 4

1 medium seedless cucumber, thinly sliced
Kosher salt
1 teaspoon grated fresh ginger
1 garlic clove, finely chopped or grated
3 tablespoons soy sauce
3 tablespoons rice vinegar
2 teaspoons toasted sesame oil
9 ounces soba noodles
14 ounces silken tofu
Hot chile oil
1 tablespoon toasted sesame seeds
Large handful torn fresh basil leaves

Place the cucumbers in a large bowl and season with 1/2 teaspoon of salt. Set aside, tossing occasionally, until the cucumbers have release some of their liquid, about 15 minutes.

Drain off any accumulated juices into a separate medium bowl, and whisk in the ginger, garlic, soy sauce, vinegar, and oil. Pour over the cucumbers and toss to combine.

Bring a medium pot of salted water to a boil. Add the soba noodles and cook until tender, about 5 minutes. Drain, rinse under cold water, then drain once more.

Add the drained soba noodles to the cucumber mixture and toss to combine. Divide the noodles and cucumbers among 4 bowls and top each with a spoonful of tofu. Drizzle each bowl with some hot chile oil, sprinkle with sesame seeds and basil, and serve.

Fried tofu and Maifun

Serves 4

14 oz. extra firm tofu
6 oz. thin rice noodles (maifun)
1 small serrano chile, thinly sliced
3 cups washed baby spinach (or larger leaves roughly chopped)
1 teaspoon Sriracha sauce
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
2 tablespoons seasoned rice vinegar

Press tofu. In a large bowl, soak rice noodles, chile, and spinach in hot water. While the tofu is being pressed, mix together Sriracha, soy sauce, sesame oil, and rice vinegar.

Slice the tofu into slabs, heat vegetable oil in a high-sided skillet, and fry the tofu pieces until brown. Chop the fried tofu into chunks, spoon over drained rice noodle mixture, then pour the dressing over everything.

"Pairs well with..."

Alright, this is my last one before I get my shit together and start packing for the National Flute Association annual convention.  Stay tuned next week for all the non-flute highlights from my stay in Minneapolis. I do find that whiskey gets me in the right frame of mind for these things...



Pineapple Whiskey Sour

Makes one drink

4 oz. pineapple juice
2 oz. whiskey
1/2 oz. lemon juice

Put all ingredients and shake over ice until your hands are cold. Pour over some fresh ice.



Pairs well with...

Quick Zucchini Tacos

Makes 8 petite tacos

1 teaspoon olive oil
1 medium zucchini, cut into 1/2-inch rounds
1/4 teaspoon ground cumin
Coarse salt and freshly ground pepper
1 tablespoon finely chopped white onion
1 minced garlic clove
1 medium serrano chile, minced
8 corn tortillas
Possible toppings: sour cream, crumbled goat cheese, sliced radishes, sliced avocado, chopped tomato, chopped cilantro, lime wedges

In a small skillet, heat the oil over medium and add the onion, garlic, chile, and zucchini. Season with cumin, salt, and pepper and saute until onion is translucent, about 4 minutes. Serve with warmed corn tortillas and all the toppings you desire.

"Pairs well with..."

It looks like I've created a mini-series of alcoholic drinks paired with snacks.  I'd like to dedicate this one to long-suffering American hero, OJ Simpson. P.S. He totally killed his wife and America is OK with that.



Classic Tequila Sunrise

Makes one drink

2 oz. tequila
3 oz. orange juice
1/2 oz. grenadine

Pour the tequila and orange juice into glass over ice. Add the grenadine, which will sink to the bottom and look all sunrise-y. Do not stir. Garnish with a maraschino cherry and serve.

Pairs well with...

Heidi Swanson's Avocados and Mustard Seeds
Yields about 1 cup 
1 ripe avocado
1 teaspoon fresh lemon juice
Scant 1/2 teaspoon fine-grain sea salt

1/4 cup coarsley chopped fresh cilantro
1 teaspoon coconut oil
1/2 teaspoon black or brown mustard seeds
1/2 small yellow onion, mined
1 clove garlic, finely chopped
1/2 teaspoon Indian curry powder
1 small serrano chile, minced

Cut the avocado in half, remove the pit, and scoop the flesh into a small bowl. Add the lemon juice, salt, and most of the cilantro. Mash the avocados a bit with a fork, but don't overdo it-- you want the mixture to be quite chunky. Set aside.

Heat the oil in a skillet over medium-high heat. When it is hot, add the mustard seeds. Keep a lid on hand because the seeds will scatter as they pop. When the spattering stops, after about a minute, stir in the onion and sauté for 2 to 3 minutes, until the onion is translucent. Stir in the garlic, curry powder, and chile. 

Count to ten, and then remove from heat. Stir in the avocado mixture, but just barely, and transfer to a serving bowl. Serve warm or at room temperature with crackers or tortilla chips. Garnish with remaining cilantro.

Too much eating, not enough drinking

I noticed that this blog is called DrinkFoodTravel, but it's always about food lately.  Stay tuned for some travel next month, but for now, the least I could do is mix it up with some drankin'...

It is very hot here, and we just put shade sails (TM) over the patio, making it the perfect place to hunker down with a thermos full of cocktail to share with friends.  Or myself. I like to keep things simple so that I don't have to do too much work before I plop down in my lawn chair, so I'm limiting myself to three ingredients per cocktail for the next couple of weeks...

Old-Timey (at least I think it is) Gin Buck

Makes one drink

Juice of half a lemon
Ginger ale
1.5 oz. gin

Stir together in a glass and guzzle.

Pairs well with...



Dill Pickle Dip

Makes about 1 1/2 cups

12 oz cream cheese
5-6 tablespoons pickle juice
1/3 cup finely chopped dill pickle
1 tablespoon fresh dill, chopped

Mix cream cheese with pickle juice, chopped pickle and fresh dill. Serve with celery sticks.

STUFF TO EAT WHEN IT'S TOO FRICKIN' HOT TO COOK, PART 2

This is another salad, made super filling with barley (and yes, you're going to have to cook that), equally portable for picnics, potlucks, and work. I promise this is my last non-cooking recipe that involves cooking in this mini-series.  (Pro tip: you can cook the barley, as well as the lentils from last week's recipe, at any time and freeze for later use.) Also, you could totally serve this at your next otherwise lame backyard BBQ and everyone will love you for not being that person who brought "ambrosia" or uncooked ramen noodles in a bowl.

Grilled Corn and Barley Salad with Tomato Vinaigrette

Serves 4

1/2 cup dried pearl barley
3 ears of corn (shucked)
1 pint grape tomatoes
1 cup cooked cannellini beans
1 large tomato
1 1/2 teaspoons white wine vinegar
1 large garlic clove
1/4 cup basil cut into ribbons
1 bunch of chives, thinly sliced
¼ cup olive oil

Boil barley according to package directions, using a large stock pot. Par boil corn for 5-6 minutes with the barley to impart some of the corn flavor directly into the barley.

Remove corn. Brush corn with olive oil and grill on all sides until charred gill marks appear.
Meanwhile, halve all of the tomatoes and prep beans (rinse and drain if using canned, prepare in advance if using dried).

Cut kernels off the corn.  As you cut, collect any of the “milk” that comes from the cutting process, then use the back of the knife to scrape the remaining “milk” from the cleaned cob. 

Next, cut the large tomato in half and grate with a box grater over a dish or wide bowl, discarding the skins, but collecting the juice and pulp. Paste the garlic clove by mincing the garlic, and then adding some salt and rubbing the mixture between your cutting board and the side of your chef’s knife. Add that paste into the tomato mixture. Add a pinch of salt, crushed red pepper to taste, vinegar, and corn milk.  Whisk in olive oil slowly. 

Combine barley, tomatoes, corn, beans and fresh herbs in a large bowl and dress with your tomato vinaigrette. Toss to combine.

Thai Brussels Sprouts with Rice Noodles

Inspiration for this dish came from Momofuku's Brussels sprouts with fish sauce and a couple of standard traditions in my own kitchen (namely, fried shrimp with pasta and bacon + Brussels sprouts). The result looks and sound like a hot jumbled mess of stuff, but I promise is it delicious, and leftovers are heavenly hot or cold.  It's pretty salty, but nothing a nice glass of white wine can't mitigate. (PS--you could totally make this vegetarian by swapping out the shrimp for tofu and just omitting the bacon. I hear there's even a good version of vegan fish sauce recipe out there if you care to make the time.)

Thai Brussels Sprouts with Rice Noodles

Serves 4

1-1 ½ pounds small Brussels sprouts, trimmed and quartered

1 cup broccoli florets

1 tablespoon olive oil

½ yellow onion, thinly sliced

6 slices bacon

12-15 medium sized shrimp, deveined and shells and tails removed

8 oz. medium rice noodles (like what you’d use in Pad Thai)

For the vinaigrette:

½ cup fish sauce (adjust to taste -- some fish sauce brands are saltier)

¼ cup water

2 tablespoons rice wine vinegar

Juice of 1 lime

¼ cup sugar

1 garlic clove, minced

1 serrano chile, thinly sliced, seeds intact

2 tablespoons each chopped mint and cilantro

Place the rice noodles in a large bowl and completely submerge in hot water.  Soak for thirty minutes, drain, set aside.

Preheat the oven to 450⁰F. On a foil-lined baking sheet, combine the Brussels sprouts, broccoli, and tablespoon olive oil. Spread out into a single layer, season with a little salt, and roast until there are browned spots to your liking, about 20 minutes.  You’ll probably want to check on it and give a stir about 15 minutes in.

Meanwhile in a large skillet, cook the bacon on low heat until browned and crunchy. Drain on a paper towel, crumble, and set aside.  Combine the shrimp with 1 teaspoon salt and 1 tablespoon brown sugar in a small bowl, then add to the bacon grease in the skillet.  Cover over medium-high heat until golden, about 5 minutes per side. Add the onions and sauté until they just turn soft, about 4 minutes.

Lower heat to low. Combine all vinaigrette ingredients in a bowl, whisk to combine, and add to the skillet. Add the drained rice noodles and stir thoroughly to coat.  Stir in the roasted vegetables and the chopped mint and cilantro, and serve immediately.

The salad that eats like a (light, springy) meal

I love grain salads; they travel well for not-sad desk lunches, and they make interesting sides to fish, tofu, or meat. This one has me finally using up that enormous tub of Israeli couscous I bought on a whim last winter (don't skip the toasting in the recipe below!), and it makes the most of early spring vegetables, if they're available in your area.

Israeli Couscous Salad

Serves 6 as a side, 4 as a light meal

For the couscous:
2 cups Israeli couscous
1 tablespoon extra-virgin olive oil
2+1/2 cups water
1/2 teaspoon kosher salt

Using a medium saucepan, heat couscous and oil over medium heat for about 6 minutes or until the grains are golden brown.

Add water and salt, stir. Increase the heat to high and bring to a boil. Stir. Reduce heat to low, cover and allow to simmer for about 10 minutes or until all the water is absorbed. Remove pan from heat and let stand, still covered for a few minutes. Next, grab a baking sheet. Spread the couscous in a single layer and cool. Set aside.

For the salad:
1/3 cup red wine vinegar
2 tablespoons sugar
kosher salt and pepper
2 shallots, sliced thin
3 tablespoons of extra-virgin olive oil
3 tablespoons lemon juice, plus more for finishing
1 teaspoon Dijon mustard
1/8 teaspoon red pepper flakes
4 ounces or 4 cups of baby arugula spinach, or other tender greens, roughly chopped

1/2 cup largely diced cucumber
1/4 cup fresh mint leaves, torn
1/2 cup feta cheese

1/2 cup sliced almonds

In a small saucepan, bring vinegar, sugar and a pinch of salt to a simmer over medium heat. Stir until the sugar dissolves. Add shallots, stir, cover and remove from heat. Allow to cool for about 30 minutes. Drain and roughly chop shallots. Set aside.

Whisk together the oil, lemon juice, mustard, red pepper flakes, and salt in a large bowl. Add couscous, arugula, mint, cucumber, 1/4 cup feta, 1/4 cup almonds, and shallots. Toss gently. Season with salt and pepper and transfer to a pretty bowl. Sprinkle the remaining 1/4 cup of feta and almonds. Add a squeeze of lemon juice over the salad. Serve chilled or at room temperature.

**Pickle shallots before making couscous to save time. They'll keep for a few weeks in the fridge.